Rhubarb

Rhubarb is a vegetable and not a fruit. Official.

The rhubarb season in the UK is limited, but getting better due to growing it under cover and with forcing it in long pipes or specially made pottery.




As a variant from the normal pudding I offer you a Rhubarb and Raspberry Crumble.

Preparation Time 15 minutes

Cooking Time 1 hour

Ingredients

Base
400g Rhubard stalks, cut to 10cm lengths
50g Brown sugar
200g Raspberries pulped in a blender
2 tbsp Sherry

Topping
100g Plain flour
100g Butter
100g Brown sugar
50g Ground almonds
1/2 tsp Vanilla essence

Preparation

Base
Put the rhubarb, sugar and sherry in a pan with a lid. Allow the rhubarb
to soften on a medium heat. 5-10 minutes usually.





Then add the raspberry pulp and mix well.




Put the rhubarb and raspberry mix, with the liquid into an oven dish.




Topping
Mix the butter, ground almonds and flour together until it forms a
breadcrumb-like texture.
Add the sugar and vanilla essence and mix.
Place the mixture on top of the fruit layer, fairly evenly, but allowing
a few lines for the juices to flow out.
Bake at 200C for 45 minutes.




Allow to cool for about 10 minutes before serving. This lets the fruitjuices underneath soak up into the crumble layer.

Serve hot, with custard, yoghurt or crème fraîche.

Here it is as a recipe chart. Just click on it to make it bigger.